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Ingredients
Serves: 6

1 tablespoon vegetable oil

5 cups plain flour

1 tablespoon salt

8 large eggs, beaten lightly

1 cup water

440g can sauerkraut

50g butter

1/3 cup day old bread crumbs

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DirectionsPreparation:10min › Cook:15min › Ready in:25min

Fill a large saucepan with water, add oil and bring to the boil.

Place the flour in a large mixing bowl and make a well in the middle. Add the combined salt, eggs and water and beat until the mixture is smooth and bubbly. The dough should have a thick consistency. Fill a spaetzle press with the dough and squeeze into the boiling water (You can use a colander to push the dough through).

Cook until the spaetzle float to the surface and then drain. Place half of the spaetzle in a large ceramic serving dish and cover with a layer of sauerkraut. Add another layer of spaetzle and sauerkraut. Cover the pan to keep the dish warm.

In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Sprinkle the breadcrumbs over the spaetzle and serve,